CERES researchers showed that thermal treatment can be used as a first stabilisation step on three common Mediterranean jellyfish. This process affected protein and phenolic contents of their main body parts. The antioxidant activity was assessed in thermally treated and untreated samples, as related to the functional and health value of the food. Heat treatment had mild effect on protein and phenolic contents and on antioxidant activity.

Leone, A., Lecci, R.M., Milisenda, G. et al. “Mediterranean jellyfish as novel food: effects of thermal processing on antioxidant, phenolic, and protein contents.” Eur Food Res Technol (2019) 245: 1611.